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Chole Bhature Recipe: How to Make Chole Bhature

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Chole bhature is a very prominent North Indian dish originated from the state of Punjab. Chole bhature is most relished in the capital of the nation, Delhi. People in Delhi just adore this combo in there breakfast or lunch, weirdly, not in dinner. It might not sound appealing health-wise, but when it comes to hunger, this dish will leave you wanting for more. Though, if you desire to try chole bhature recipe at home, you need to get some things done before the actual cooking starts. Let's learn how to make chole bhature.

20 minutes

Serves 4

Medium

Ingredients

2 cupsChickpea

1 Tea bag

4 tbspEdible Oil

2 choppedOnions

3 choppedTomatoes

1 tbspGinger-Garlic Paste

2Bay leaf

2-4 peppercorns

1 tspcumin seeds

as requiredSalt

1 tspRed chili Powder

1/2 tspTurmeric Powder

2 tspCoriander Powder

SomeGinger Juliennes

handfulChopped Coriander leaves

200gmsPaneer

Mango or Green chiliesPickles

Directions

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Chole bhature is a delicious spicy dish prepared with boiled chickpea sauté with onion-tomato masala served with bhature which is soft and fluffy and deep-fried in oil; its dough is made of all purpose flour or also known as maida. On the sides, you can serve raw onion rings, slit masaledaar green chilies or mango pickle. So, without any more ado, let’s go through the required ingredients and learn how to make chole bhature.

Steps

1

Done

Preparing Chole: Take 2 cups of chole(white grams) and wash them thoroughly. Keep them overnight. Next day to your surprise, they will be bigger their actual size. And if by any chance you got canned chickpeas around you, grab em! and you're halfway through.

2

Done

Take a pressure cooker and add chole into it. Then add 50ml of water and also add one large tbsp of salt, bay leaves, and a tea bag. Give it about 4-6 whistles and wait after that for 5minutes before opening the lid and checking if it's done.

3

Done

Once the chole is done, keep chole aside and save the excess water, we will use it later as the stock in the masala.
Preparing the masala: Take a kadai and turn on the flame to high. Add 4 tbsp of edible oil and allow it get warm. Now, start with adding cumin seeds, bay leaf, and peppercorns.
Once, whole spices are starting to give that aromatic smell to you, its time to throw in chopped onions and give it a nice mix.

4

Done

We need to give onions a golden color. Just when it reaches this color, add ginger garlic paste, or you can also use grated ginger-garlic as well, both are good to go options. Allow them to cook, so that the raw smell goes away.

5

Done

Now, for a perfect chole bhature recipe, throw in chopped tomatoes and toss well with some salt. It always helps veggies to cook faster. Tomatoes might take 5-10minutes to cook nicely. So wait till then and keep adding water if needed and keep on tossing it up.

6

Done

Once you see oil appearing on the surface and tomatoes are all squished perfectly, its time to add the powdered masalas (salt, red chili powder, turmeric powder, coriander powder, chole masala) and give it a proper mix. Add required amount of water, or you can also use the chole stock that you saved. Now, so that masala will not get burnt at all.

7

Done

We need to give this masala at least ten more minutes to cook. After that, add chickpeas into the kadai and stir gently. Keep on adding the chickpea stock as well, till you are satisfied with the gravy's consistency.
Allow it cook for five more minutes on medium flames and then switch off the heat.

8

Done

Garnish with some ginger juliennes, freshly chopped coriander leaves and paneer(Indian cottage cheese) cubes on the top. Your Chole Bhature Recipe is now prepared.
Serve it hot with some bhature on the side and raw onion rings and mango or green chili pickle.